Eight Bells

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Thursday, June 22, 2006

Yumness is a word

Heart of lamb rump
Green Sauce
Slow roasted vegetables

1 heart of lamb rump per person
Sliced aubergine (egg plant), tomatoes halved, capsicum (bell pepper) and courgette (zucchini)

Preheat your oven to 160C/320F.
Line a baking tray with cooking paper, spray oil on your tomatoes and start cooking. After 15 mins add capsicum, after another 20 mins add egg plant and after another 20 mins add courgette.
While the vegetables are cooking prepare polenta as per packet instructions and set aside. You will want to make the polenta so that is solid and sliceable like cake.

Green Sauce (this is a made up cross between salsa verde and tapenade)

8-10 green olives pitted
1 tablespoon of capers
3 cloves of garlic, peeled
4 anchovy fillets
Black pepper & salt
1/4 of a cup of olive oil
1/4 of a cup of water
3/4 of a cup of chopped fresh herbs, parsely, marjoram, oregano and chives
1 tablespoon of lemon zest
1 tablespoon of lemon juice

Blend or whiz in a bowl to amalgamate, stand then test for flavour and adjust to taste.

Increase oven temperature to 180C/355F.
Sear lamb rumps and rest. Slice the polenta and then put the polenta and the lamb in the oven to cook with the vegetables about 15 mins after adding the courgette.
Cook until lamb is the desired 'doneness' (yes it's definately a word, don't look it up just take my word for it) .
Place cooked veges and polenta on warmed plates, add lamb and spoon over generous amounts of green sauce.


At 8:18 AM, Blogger blerv said...

since i haven't had time to check your blog properly and offer comments, here is an apologetic catch-up comment in which i sit there for 2 hours reviewing all your posts for the past few months and offer the following questions & comments. don't say i never gave you nuthin'

1. what exactly is moong dal

2. can you give a total time before each recipe, so i know exactly how many excruciating seconds stand between me and my food (this is the most important of all my comments - it is imperative that you start giving total prep times, thx)

3. why aren't you doing something to get more traffic to this blog - anyone who hears of it would surely put it in their favourites (including the anorexics - ESPECIALLY the anorexics, lotion in hand), so plz explore some marketing options pronto

4. make that poached egg caesar salad again and mail it to me - btw how do you poach an egg? crack it into boiling water, pray for a while and then remove? any special hints?

5. what do you do with all the leftover food - surely you and julia don't eat 15 lbs of canneloni in one dinner and the following lunch

6. how long did that canneloni take to make, exactly

7. what exactly is falafel, and does it make one feel awful

8. so tempura vegetables are battered and deep-fried vegetables?

9. my former pile of utter vapid excrement weighed more like 130 lbs or less

10. can i have a quick & easy and above all delicious way to make lentils - i've never made them before. please be thorough in instructions, as i have no lentil experience or knowledge of what makes it best-tasting.

11. where is that absolutely delicious-looking heathen recipe that you promised? i want to eat me some heathens.

12. more easy desserts plz. emphasis on quick & easy, i don't have all day for making dessert.

13. what is the tastiest pizza topping combo you can recommend

14. what is the fastest, easiest ever way to make pizza

15. do you have any outstanding pad thai recipes?

16. you could make lemon/lime (even orange) cake very easily by baking a store-bought lemon cake mix, then infusing it with a simple syrup in which you have squeezed the juice of one lemon/orange/2 limes and added the zest of said citrus. stir a handful of poppy seeds into the mix before baking to make it even more amazing. mix powdered sugar with water for a glaze, or just semi-sweet chocolate and water, if you really want to get disgustingly decadent. eat warm. this is probably the most delicious cake i've ever eaten, and i'm not much of a cake person.

17. give me basic rules for slow-roasting any vegetable or combination thereof - we all know how to do it, but do you have any special tips?

18. please stop calling it 'chook'

19. what are your 10 most indispensable pantry essentials

20. requesting a recipe for a really delicious bean salad (corn optional)

21. what is your favourite #1 cheese and best way to eat it

22. i can't remember if i asked for this already: do you have a starter indian recipe, something foolproof and easy for those of us who've never had the pleasure of indian cooking/sampling?

23. what is this intense fetish i have for anything tart/pastry that you make??

24. what is Teppanyaki

At 11:02 AM, Anonymous Anonymous said...

Looks nice! Awesome content. Good job guys.


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